Delica Squash & Braised Cavolo Nero With A Green Olive Tapenade
Delica Squash & Braised Cavolo Nero With A Green Olive Tapenade

Delica Squash & Braised Cavolo Nero With A Green Olive Tapenade

After the indulgences of Christmas this simple squash and cavolo nero dish is just what we want to eat. Perfect for a light supper or hearty winter lunch.
Total Time
2 Hours
400g of short grain brown rice
Delica squash, cut into 90g wedges, deseeded
50g of white miso
50g of apple cider vinegar
75g of extra virgin olive oil
70g of pine nuts
For the jalapeno oil
100g of jalapeno (deseeded save 1)
1 spring onion
200g of neutral oil (rapeseed)
100g of spinach
5g of Maldon salt
For the braised cavolo nero
1 shallot, chopped
100g of shiitake, chopped
2 garlic cloves, minced
50g of extra virgin olive oil
1 tsp of Maldon salt
500g of cavolo nero , sliced fine
1 orange, zest and juice
1 lemon, zest and juice
For the green olive salsa:
100g of jalapeno oil
50g of shallots, diced
50g of chopped chives
50g of minced green olive
4g of ground white pepper
4g of Maldon salt
Step 1

Preheat your oven to 200°C.

Step 2

Make the jalapeno oil by blending all ingredients at high speed, until smooth. Set aside; you’ll need this when you make the green olive salsa.

Step 3

Rinse the brown rice in cold water. Cover with 1 litre of cold fresh water in a pan, and bring up to a simmer. After a few minutes, when no longer crunchy but not yet soft, still with a bit of chew, strain and rinse with cold water, and leave to cool and dry on a cloth lined tray.

Step 4

Using a hand blender, blend the miso and vinegar together. Stream in the oil slowly to form a thick emulsion. Cover the squash wedges in the emulsion, then roast in the oven for 12 mins.

Step 5

Sweat shallot, shiitake, garlic, chicory in extra virgin olive oil and salt, until softened but with no colour, around 30 minutes.

Step 6

Add in cavolo nero, sauté for a few minutes until the cavolo nero is slightly wilted. Cool for a further 30 minutes until totally soft.

Step 7

Add the citrus juice and zest, and cook until juice has reduced to a syrup.

Step 8

Make the green olive salsa by blitzing the jalapeno oil and all the other ingredients
together in a blender until it forms a chunky mixture.

Step 9

Turn the oven down to 140°C and toast the pine nuts in an even layer for 30 minutes.

Step 10

Serve by adding the brown rice and braised cavolo nero to a plate, top with the squash followed by the tapenade, and lastly the toasted pine nuts.

Recipe courtesy of Detox Kitchen in collaboration with Jackson Boxer. This dish, along with two others created by Jackson Boxer, will be available across Fridge Fills, 3-Day Reset and Meal Plans from the 4th January 2023. Price range: £49 for 6 Fridge Fills, starting from £105 for a 3-Day Reset, and £185 + for meal plans. Visit for more information.

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